Presto Electric Pressure Washer - Manual

7 CaRe and MainTenanCe 1. The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water. Iron and various minerals in water and foods may darken the inside of the canner but this discoloration will in no way affect food cooked. These ...

8 5. Pouring water into a dry overheated canner may crack the metal. 6. Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape. 7. When your pressure canner is not in use, invert the cover on the canner body and s...

9 The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit. SYRUPS FOR CANNING FRU...

12 PRessuRe CanninG VeGeTables Pressure canning is the only safe method for canning vegetables. young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon st...

15 PUMPKIN AND WINTER SQUASH Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspa...

16 GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1 teaspoon salt to each pound of ground m...

17 PRessuRe CanninG fisH and seafood Pressure canning is the only safe method for canning fish and seafood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to proven variet...

18 PRessuRe CanninG souPs Pressure canning is the only safe method for canning soups. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if...

19  Two-piece vacuum caps seal by the cooling of the contents of the jar, not through pressure of the screw band on the lid. Therefore, although the screw band is firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid permits air to be exhausted from the jar.  ...

20 CANNING RECIPES: BOILING WATER METHOD The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality would be unacceptable. APPLE BUTTER 16 medium apples (about 4 pounds) 2 teaspoons cinnamon 4 cups sugar ¼ teaspoon cloves To prepar...

21 ZESTY SALSA 10 cups chopped, seeded, 2½ cups chopped and seeded hot peeled, cored tomatoes peppers (about 1 pound) (about 6 pounds) 1¼ cups cider vinegar 5 cups chopped and seeded long 3 cloves garlic, minced green peppers (about 2 pounds) 2 tablespoons cilantro, minced 5 cups chopped onions (abo...

22 3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the cover. See safety information on page 23. 4. Place cover on canner, aligning the V mark on the cover with the V mark on the body handle and lock securely by turning in the direction indicated to close (cl...

23 3. Always look through the vent pipe before using the canner to make sure it is clear. — If the vent pipe is blocked, it cannot func- tion as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, draw a pipe cleaner or small brush thr...

PRessuRe CooKinG MeaT Savory, tender meat is easily prepared in the canner. The most important step is to sear meat to a crispy brown on all sides to seal in natural juices.Meat recipes are cooked at 15 pounds pressure.Cooking time depends on the amount and distribution of fat and bone, toughness, s...

28 PRessuRe CooKinG enTRees Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem-ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general dir...

31 LIMA BEAN POT 6 cups dried lima beans 1 cup chopped celery ¾ cup cooking oil 6 cups tomato juice 3 tablespoons salt ½ cup brown sugar Water 1 tablespoon chili powder 2 lbs. pork sausages, cut into ½ teaspoon cayenne pepper ½-inch pieces * * * * * * 3 onions, chopped Salt, as desired 1 green peppe...

33 FLORIDA DUCK 9 lbs. duck, cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 tablespoon cooking oil Remove as much fat as possible from duck. Season with salt and pepper. Heat canner, add oil, and brown duck. Pour off excess drippings. Combine coo...

34 CLAM CHOWDER 1 lb. salt pork, cubed Salt and pepper 6 cups water * * * * * * 4 onions, minced 4 quarts clams, minced 12 cups diced potatoes 4 quarts hot milk 4 cups corn ½ cup butter Heat canner and brown salt pork. Add vegetables, water, salt, and pepper. Close cover securely. Place pressure reg...

36 ReCiPe index PRESSURE CANNING RECIPES FRUITS AND TOMATOES . . . . . . . . . . . . 9 Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . 9 Apricots . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Berries . . . . . . ....

37 seRViCe and PaRTs infoRMaTion If you have any questions regarding the operation of your Presto  cooker or need parts for your cooker, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) • Email us at our website www.GoPresto.com • Write: NATIONAL ...